The title says it all doesn’t it? I have a lifelong love of lace cookies and these Chocolate Dipped Pecan Lace Cookies are simply over-the-top. Thin lacey pecan cookies dipped in melted milk chocolate then sprinkled with chopped toasted pecans is nothing short of glorious. I don’t dare keep them to myself I could eat a dozen and then feel compelled to bake more. I’m not even kidding.
If you’ve never made lace cookies before, there are a few things to keep in mind. It’s imperative that you don’t crowd them on the baking sheet. By their very nature they spread, so allow ample time and room on the pan so they don’t touch. Also, depending on how heavily you dip each cookie, you may need additional chocolate for dipping. Like cheese, there’s no such thing as too much chocolate in my book so dip them lightly or not-so-lightly to suit your taste. Also, as soon as the cookies come out of the oven and still on the baking sheet, use a spatula or the edge of a knife to shape more uniformly if they became misshapen while baking. It’s all part of the fun of baking these unique unforgettable cookies.
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Helpful Kitchen Items:
Chocolate Dipped Pecan Lace Cookies
Ingredients
- 1 cup packed light brown sugar
- 4 Tbsp salted butter softened
- 1 tsp pure vanilla extract
- 1 large egg
- 1 Tbsp light corn syrup
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup pecan halves finely chopped and divided (See Cook's note)
- 2 cups milk or semi sweet chocolate chips
- 1 Tbsp solid vegetable shortening or solid coconut oil.
Instructions
- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
- To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
- Add the egg and corn syrup. Beat until incorporated.
- Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
- Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
- Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
- Bake for 8-10 minutes in batches or until the edges are golden.
- Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
- Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
- In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.
- Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
- Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.
Notes
Margie says
April 12, 2017 at 10:52 amHow do I get the rccipe for the Chocolate Dipped Pecan Laced Cookies?
Melissa says
April 12, 2017 at 12:42 pmIt’s at the bottom of this page.
Sharon Henegar says
April 12, 2017 at 3:17 pmWhat do you do with the 2 cups of milk?
Melissa says
April 12, 2017 at 3:51 pmThere’s no milk in this recipe. You can use milk OR semi-sweet chocolate chips. Not milk.
Anita Sargent says
May 15, 2017 at 10:21 amI used solid coconut shortening and my chocoate never hardened. Also how to store these?
Melissa says
May 15, 2017 at 10:34 amYou may need to tweak the amount it may take less based on your experience. Store chilled after the chocolate has hardened.
Dorothy Miller says
December 10, 2017 at 2:01 pmCan you use coconut instead of pecans?
Melissa says
December 11, 2017 at 10:02 amI wouldn’t recommend that for this particular recipe.
STEPHEN LAMPHEAR says
December 10, 2017 at 9:28 pmSo the 2 cups milk OR chocolate chips makes no sense — they are not equal ingredients.
Would you mind taking time to consider that part?
Thank you.
Melissa says
December 11, 2017 at 9:13 amNothing to revise. Directly from the ingredient list “2 cups milk or semi-sweet chocolate chips” 2 cups of milk chocolate chips or semi-sweet chocolate chips, your preference.
Trudy Mann says
December 11, 2017 at 8:22 amCan these be made ahead of time and stores for a few weeks for Christmas trays? Will they freeze well?
Melissa says
December 11, 2017 at 9:15 amI don’t recommend freezing these. You could make a few days in advance and store in an airtight container.
JAN FARLEY says
December 12, 2017 at 2:47 pmi would like recipe for the lace pecan cookies sent to my email address…they look great..thanks
Melissa says
December 12, 2017 at 8:32 pmPlease search for it in the recipe index here.
Stacy Hellenthal says
December 15, 2017 at 8:00 amOh my word people, just read it properly!!! This is a fantastic recipe, thank you!!!
Melissa says
December 15, 2017 at 8:47 amThanks Stacy!
Debbie says
February 7, 2018 at 7:58 pmLmao these comments have me dying.. Really people just read and look for the receipe.. Life can’t be that hard.. These cookies look so good.. Maybe some toasted coconut mixed with the pecans added after they are dipped.. Mmm
Di says
December 29, 2017 at 11:11 pmCan the nuts be left out? Hubby’s system can’t handle any nuts. Thanks.
Melissa says
December 29, 2017 at 11:25 pmThe nuts are imperative in this recipe.
C says
September 29, 2018 at 12:30 pmlol Isn’t this like asking the nuts to be left out of a pecan pie? There are thousands of food blogs out there, I’m sure you can find a nut-free recipe SOMEWHERE. Jeez.
Sylvia Palandro says
February 5, 2018 at 9:24 amI can’t wait to tey these. Love lace cookies!
Ronni says
May 19, 2018 at 7:06 pmI am making these tomorrow. Have butter softening and eggs will be at room temp. These look sooo good.
Melissa says
May 20, 2018 at 7:41 amI love these cookies, hope you do as well.
Sue McGee says
July 18, 2018 at 2:38 pmThese COOKIES are to die for….they are DELICIOUS!! Recipe is Perfect just the way it is written!!
Melissa….After reading some of the comments I was shaking my head….Sorry you have to deal with some of them *hugs* Thank You for sharing this AMAZING recipe!!!
Melissa says
July 18, 2018 at 4:11 pmThank you Sue, I truly appreciate your thoughtfulness.
Aysegul Sanford says
September 17, 2018 at 2:13 pmSuch a treat. Perfect for all the holiday celebrations coming up. Thanks for sharing Melissa.
Joanne says
September 17, 2018 at 3:44 pmLace cookies have always been one of my favorites. Love how thick these are too!
Heather says
September 17, 2018 at 8:45 pmHow can anyone not fall in head over heals in love with this recipe? It is Amazing!!!
Toni | Boulder Locavore says
September 17, 2018 at 9:11 pmThese look really addictive!
Lori @ RecipeGirl says
September 18, 2018 at 7:52 amThese will make excellent holiday cookies!
Stephanie Manley says
September 22, 2018 at 11:05 amI have some trader joes chocolate just waiting to be used!
Irene says
October 12, 2018 at 9:47 amRecipe calls for ‘salted’ butter. If I only have unsalted, how much ‘extra’ salt would you think I need to add to the recipe ?
Thank you.
Melissa says
October 12, 2018 at 1:20 pmAs a rule of thumb 1/4 tsp per 1/2 cup (1 stick) called for.
Lg says
November 22, 2018 at 1:08 pmI made these with unsalted butter & it worked fine.
Kristie says
December 24, 2018 at 5:14 pmI just made these cookies today for my husband and he loves them!! Would recommend this recipe to everyone. They are very delicious!!
Melissa says
December 24, 2018 at 7:53 pmWonderful, thanks Kristie!